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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Active Time:30 minsTotal Time:1 hrServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
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Eggs are a quintessential breakfast food, and when you’re working to fit more veggies into your day,Mini Crustless Quichesare a delicious way to do it. We’ve added mushrooms, onions and kale to amp up the nutrition with their antioxidants, and feta cheese, which adds calcium and just the right amount of saltiness to every bite. Mix in the flavor bombs of Dijon mustard and crushed red pepper flakes and you might want to have these for every meal of the day. Read on for our expert tips, including ways to switch up the flavor profile.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1 (8-ounce) package slicedcremini mushrooms(about2½cups)1 cup choppedyellow onion(about1small)1tablespoonminced garlic3½cupsloosely packed stemmed and chopped curlykale¼cupwater12largeeggs⅔cupwhole milk2teaspoonsDijon mustard½teaspooncrushed red pepper¼teaspoonsalt⅔cupcrumbledfeta cheese
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1 (8-ounce) package slicedcremini mushrooms(about2½cups)
1 cup choppedyellow onion(about1small)
1tablespoonminced garlic
3½cupsloosely packed stemmed and chopped curlykale
¼cupwater
12largeeggs
⅔cupwhole milk
2teaspoonsDijon mustard
½teaspooncrushed red pepper
¼teaspoonsalt
⅔cupcrumbledfeta cheese
DirectionsPreheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.Heat 2 tablespoons oil in a large skillet over medium-high heat. Add sliced mushrooms in an even layer; cook, undisturbed, until just beginning to brown on the bottom, about 4 minutes. Continue cooking, stirring occasionally, until browned all over, 3 to 4 minutes. Add 1 cup onion; cook, stirring occasionally, until softened and slightly translucent, about 5 minutes. Stir in 1 tablespoon garlic; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add 3½ cups kale and ¼ cup water; cook, stirring occasionally, until the kale is just wilted and the liquid has evaporated, about 2 minutes. Divide the mixture among the prepared muffin cups (about 2 tablespoons each).Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielWhisk 12 eggs, ⅔ cup milk, 2 teaspoons mustard, ½ teaspoon crushed red pepper and ¼ teaspoon salt in a large bowl until fully combined. Pour the egg mixture evenly over the mushroom mixture in the muffin cups (about ¼ cup each); top evenly with ⅔ cup feta.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielBake until slightly puffed and centers are set, about 30 minutes. Remove from the pan immediately and serve hot, warm or at room temperature.Nutrition InformationServing Size: 2 mini quichesCalories 280, Fat 19g, Saturated Fat 7g, Cholesterol 390mg, Carbohydrates 7g, Total Sugars 4g, Added Sugars 0g, Protein 18g, Fiber 1g, Sodium 450mg, Potassium 392mgFrequently Asked QuestionsAbsolutely! They’ll store well in the refrigerator for 3 to 4 days and in the freezer for about 3 months. The quiches need to be completely cool before you wrap them and freeze them. We suggest double-wrapping them in plastic wrap, then a layer of foil, and affixing a label with an expiration date.Mini quiches are delicious whether served warm, cold or at room temperature. If you prefer them warm, you’ll get the best results reheating them in a 350°F oven for about 8 to 10 minutes. While you can microwave them, the consistency of the quiches may be slightly compromised.For lunch or dinner, you could pair them with a green salad, ourColorful Roasted Sheet-Pan Vegetables,Garlic-Rosemary Smashed PotatoesorSmashed Sweet Potatoes. For breakfast or lunch, serve them with afruit salad.EatingWell.com, September 2024
Directions
Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.Heat 2 tablespoons oil in a large skillet over medium-high heat. Add sliced mushrooms in an even layer; cook, undisturbed, until just beginning to brown on the bottom, about 4 minutes. Continue cooking, stirring occasionally, until browned all over, 3 to 4 minutes. Add 1 cup onion; cook, stirring occasionally, until softened and slightly translucent, about 5 minutes. Stir in 1 tablespoon garlic; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add 3½ cups kale and ¼ cup water; cook, stirring occasionally, until the kale is just wilted and the liquid has evaporated, about 2 minutes. Divide the mixture among the prepared muffin cups (about 2 tablespoons each).Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielWhisk 12 eggs, ⅔ cup milk, 2 teaspoons mustard, ½ teaspoon crushed red pepper and ¼ teaspoon salt in a large bowl until fully combined. Pour the egg mixture evenly over the mushroom mixture in the muffin cups (about ¼ cup each); top evenly with ⅔ cup feta.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla MontielBake until slightly puffed and centers are set, about 30 minutes. Remove from the pan immediately and serve hot, warm or at room temperature.Nutrition InformationServing Size: 2 mini quichesCalories 280, Fat 19g, Saturated Fat 7g, Cholesterol 390mg, Carbohydrates 7g, Total Sugars 4g, Added Sugars 0g, Protein 18g, Fiber 1g, Sodium 450mg, Potassium 392mgFrequently Asked QuestionsAbsolutely! They’ll store well in the refrigerator for 3 to 4 days and in the freezer for about 3 months. The quiches need to be completely cool before you wrap them and freeze them. We suggest double-wrapping them in plastic wrap, then a layer of foil, and affixing a label with an expiration date.Mini quiches are delicious whether served warm, cold or at room temperature. If you prefer them warm, you’ll get the best results reheating them in a 350°F oven for about 8 to 10 minutes. While you can microwave them, the consistency of the quiches may be slightly compromised.For lunch or dinner, you could pair them with a green salad, ourColorful Roasted Sheet-Pan Vegetables,Garlic-Rosemary Smashed PotatoesorSmashed Sweet Potatoes. For breakfast or lunch, serve them with afruit salad.
Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add sliced mushrooms in an even layer; cook, undisturbed, until just beginning to brown on the bottom, about 4 minutes. Continue cooking, stirring occasionally, until browned all over, 3 to 4 minutes. Add 1 cup onion; cook, stirring occasionally, until softened and slightly translucent, about 5 minutes. Stir in 1 tablespoon garlic; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add 3½ cups kale and ¼ cup water; cook, stirring occasionally, until the kale is just wilted and the liquid has evaporated, about 2 minutes. Divide the mixture among the prepared muffin cups (about 2 tablespoons each).
Whisk 12 eggs, ⅔ cup milk, 2 teaspoons mustard, ½ teaspoon crushed red pepper and ¼ teaspoon salt in a large bowl until fully combined. Pour the egg mixture evenly over the mushroom mixture in the muffin cups (about ¼ cup each); top evenly with ⅔ cup feta.
Bake until slightly puffed and centers are set, about 30 minutes. Remove from the pan immediately and serve hot, warm or at room temperature.
Nutrition InformationServing Size: 2 mini quichesCalories 280, Fat 19g, Saturated Fat 7g, Cholesterol 390mg, Carbohydrates 7g, Total Sugars 4g, Added Sugars 0g, Protein 18g, Fiber 1g, Sodium 450mg, Potassium 392mg
Nutrition Information
Serving Size: 2 mini quichesCalories 280, Fat 19g, Saturated Fat 7g, Cholesterol 390mg, Carbohydrates 7g, Total Sugars 4g, Added Sugars 0g, Protein 18g, Fiber 1g, Sodium 450mg, Potassium 392mg
Serving Size: 2 mini quiches
Calories 280, Fat 19g, Saturated Fat 7g, Cholesterol 390mg, Carbohydrates 7g, Total Sugars 4g, Added Sugars 0g, Protein 18g, Fiber 1g, Sodium 450mg, Potassium 392mg
Frequently Asked QuestionsAbsolutely! They’ll store well in the refrigerator for 3 to 4 days and in the freezer for about 3 months. The quiches need to be completely cool before you wrap them and freeze them. We suggest double-wrapping them in plastic wrap, then a layer of foil, and affixing a label with an expiration date.Mini quiches are delicious whether served warm, cold or at room temperature. If you prefer them warm, you’ll get the best results reheating them in a 350°F oven for about 8 to 10 minutes. While you can microwave them, the consistency of the quiches may be slightly compromised.For lunch or dinner, you could pair them with a green salad, ourColorful Roasted Sheet-Pan Vegetables,Garlic-Rosemary Smashed PotatoesorSmashed Sweet Potatoes. For breakfast or lunch, serve them with afruit salad.
Frequently Asked Questions
Absolutely! They’ll store well in the refrigerator for 3 to 4 days and in the freezer for about 3 months. The quiches need to be completely cool before you wrap them and freeze them. We suggest double-wrapping them in plastic wrap, then a layer of foil, and affixing a label with an expiration date.
Mini quiches are delicious whether served warm, cold or at room temperature. If you prefer them warm, you’ll get the best results reheating them in a 350°F oven for about 8 to 10 minutes. While you can microwave them, the consistency of the quiches may be slightly compromised.
For lunch or dinner, you could pair them with a green salad, ourColorful Roasted Sheet-Pan Vegetables,Garlic-Rosemary Smashed PotatoesorSmashed Sweet Potatoes. For breakfast or lunch, serve them with afruit salad.
EatingWell.com, September 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
